3/4 lb Chicken breast

           - skinless, boneless
      1 tb Rice wine or dry sherry

      1 tb Light soy sauce

    1/2 ts Salt

      1 sm Green bell pepper

      1 sm Red bell pepper

      1    Carrot

      2    Scallions

      1    Egg; beaten

      2 tb Cornstarch

      2 c  Oil, preferably peanut

      3 oz Canned lychees; drained -OR-

      1    -fresh orange in segments

-----------------------------------SAUCE-----------------------------------
    2/3 c  Chicken stock

      1 tb Light soy sauce

    1/2 ts Salt

  1 1/2 tb Chinese white rice vinegar

           -=OR=- Cider vinegar
      1 tb Sugar

      1 tb Tomato paste

      1 ts Cornstarch

      1 ts Water

  CUT THE CHICKEN INTO 1-INCH cubes. Put the cubes into a bowl together with
  the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon
  salt, and marinate for 20 minutes. Meanwhile, cut the green and red peppers
  into 1-inch squares. Peel and cut the carrots and scallions into 1-inch
  chunks. (The uniform size of meat and vegetables adds to the visual appeal
  of the dish.) Bring a pot of water to a boil and blanch the carrots in it
  for 4 minutes, then drain and set aside. Mix the egg and cornstarch in a
  bowl until they are well blended into a batter. Lift the chicken cubes out
  of the marinade, put them into a batter and coat each piece well. Heat the
  oil in a deep-fat fryer or large wok until it is almost smoking. Remove the
  chicken pieces from the batter with a slotted spoon and deep-fry them.
  Drain the deep-fried chicken cubes on paper towels.
  TO MAKE THE SAUCE: Combine the chicken stock, soy sauce, salt, vinegar,
  sugar and tomato paste in a large saucepan. Bring it to a boil. Add all the
  vegetables, but not the lychees or oranges, and stir well. In a small bowl,
  blend together the cornstarch and water. Stir this mixture into the sauce,
  and bring it back to a boil. Turn the heat down to a simmer. Add the
  lychees or oranges and chicken cubes. Mix well, then turn the mixture onto
  a deep platter. Serve at once.